This is why restaurant spaghetti is better than yours. You a made to order version on a stainless steel pan. Fresh cherry tomatoes and fresh garlic. Just going to blister these cherry tomatoes from the garden and leave your garlic whole. That way you can handle the high and medium low and not burn and ruin your whole dish. For the fresh tomatoes, I like to contrast it with a little bit of cooked patada. Just a little bit in there to give it a little more sweetness. This a nice pinch of salt. No black pepper. I’m going to use a little bit of pepper and chino instead. And think about this style only takes about 10 minutes to make cuz they’re making it ready to order. So you’re getting a fresh sauce here. It’s not turning bitter on you. Literally 10 minutes and this is going to be the freshest sauce you ever have in your life. It’s so simple to do, too, cuz it’s all about tomatoes, garlic, and olive oil. All I’m going to do is I’m going to take some spaghetti here for one order. Drag it over like this. Pasta’s cheap a little extra. And we’re just going to mix it with one of the most important ingredients, a little bit of pasta water. You’re going to finish cooking that al dente pasta on the high end of medium low in the stainless steel pan. And you can really only do this dish in stainless steel. Every other cooking surface is reactive. If you do this on cast iron or carbon steel, the acid of the tomatoes will take the patina off and give you all these brown bits, flaked off bits of metal in your food. So, you have to do this on stainless steel. It’s night and day difference. Because I turned on my basil and the pesto, we’re going to add a little bit of pesto in. Just a little bit right at the end off the heat. You want to put these kind of contrasting fresh ingredients at the end to give you that explosion of flavor. We’re going to put one more magic ingredient in which is really a game changer and makes a huge difference. That important ingredient is the best olive oil you can find right at the end there. Now, what I’m going to do is just going to take some kitchen tweezers here. Twirl it up nice. Nice. And we’re going to put it right on a plate like this. Beautiful. Top it with some freshly grated Parmesan rio. Key word is fresh. If you’re using so few ingredients like in Italian cooking, they have to be topnotch. Let’s put it to the test. Absolutely perfect, guys. So simple. It’s pretty much three or four ingredients. Make it tonight.
28 Comments
All Steel finds are linked in my bio for you 💪 💪 💪
Or enamelled cast iron*.
Biggest mess I’ve ever seen
No sausage/meatballs ..? 😮😢
✌️🙏
Can someone save me time and let me know if this is trolling lol
But where iw the meat? I aint a fuckin rabbit. Also, is that real noodles? Or that enriched trash?
Not a chance this is happening to order.
Ton of haters here. Chill and enjoy life yall. This is just one way to make a really fast spaghetti sauce that (if you use the right type of cherry tomatoes) would be delicious. This type of sauce is about cooking hot and fast and really only makes sense w an all clad or similar pan.
This looks like school lunch pasta. No seasoning. No meat. How did I get here? *searches for ignore button*
I aint paying for ts dogshit
Oil stains on that stove definitely hasn’t been cleaned
Look… I'm sure this tastes great. I do this all the time at home on my non-stick pan. That being said, if I went to Italy and told an Italian person that this was AUTHENTIC ITALIAN SPAGHETTI WITH MARINARA. I think they'd shoot me.
Ngl I don’t think the cast iron flakes off with just 10 minutes of tomato exposure. Mine doesn’t at least
All abooot
I need to know what's the best olive oil to get?.
"HIGH end of MEDIUM LOW" pisses me off.
That looks dry af
Aboat
„Medium“ heat
You won't even need the pasta water because the pectin from tomatoes will thicken the sauce
Quick aside, your garlic is going to be raw and not at all doing what they are supposed to in the sauce. Using "pepperoncino" instead of black pepper is asinine. Black pepper is not meant to make things spicy but to balance the salt. Also, tomatoes don't TURN bitter, they are usually bitter by nature and we season and cook them to counteract that acidity. Furthermore, pesto is not a replacement for fresh basil in a pasta dish, it is a sauce in its own right. Finally you cannot say something has "three of four ingredients" when you use an already prepared pissata (that itself has three or four ingredients). Pepperoncino, which looked like calabrian chilis to me (again itself having three or four ingredients, and pesto which has at least 4 ingredients. By my count (not including the pasta) this simple sauce has north of 15 ingredients.
Spaghetti is always best the next day.
Professional tier rage bait
I'm not going to lie that looks freaking delicious unfortunately I'm a carnivore so I couldn't eat it but it still looks damn Delicious❤
Do I need a stainless steel plate to eat my pasta too?
No meat balls? 🤦
Can cooking nerds just use numbers like a normal human, I mean seriously, what the fuck is "the high end of medium low"?
Take the garlic out before the pasta goes in